How to make hairy tofu

Question 1: how to make gross tofu must choose high-quality soybeans as raw materials made of tofu, with a color as clear as snow, knife cut like jade, fall to the ground without overflowing characteristics. First freshly made tofu cut into small blocks, generally per small block (12 centimeters long, 6 centimeters wide, 3 centimeters thick), placed in the tofu soaked in water, a few hours after picking up, placed in bamboo baskets or wooden frames, sprinkled with a small amount of salt, and then covered with a thick cloth or board, placed in a cool, dry place, five or six days after the surface of the tofu grows out of the inch or so hairy. According to the length and color of the root hair, can be divided into four kinds of tiger fur, mouse hair, rabbit hair and cotton hair

a, pulping Selected high-quality soybeans cleaned with water to remove impurities, cleaned and soaked for 6-10 hours to the full expansion of the soybean flap, the middle of the no hard on the machine grinding; soaked soybeans and water according to the weight ratio of the two portions of water and one of the soybean at the same time injected into the hopper of the grinding mill, mixed with the soy milk and dregs. Grinding; soybean milk and soybean residue were discharged; heating soybean milk to boiling until, naturally cooled to 75 ℃ ± 5 ℃;

b, point of syrup Take the conventional tofu production process solidification when the rain out of the drenching of the water naturally placed for 3 days to prepare for use; according to the 7 parts of the soybean milk: 0.8-1.5 drenching of the water by weight, to the pulp barrel into a spare drenching of water, stirring uniform solidification 12

c, mold shaping and cutting After solidifying the pulp into the mold box placed with a filter cloth, pressurized molding out; cut into small pieces; collect the rain out of the drenching water for the next point of the pulp reuse;

d, emulsification of the cut tofu block flat on the bamboo strips, leaving gaps between each piece, set the ambient temperature of 15 ℃ -25 ℃; after 3-5 minutes of time, the temperature is 15 ℃ -25 ℃; after 3-5 minutes of time, the temperature is 15 ℃ to 25 ℃; after 3-5 days of time, the temperature is 15 ℃ to 25 ℃. -25 ℃; after 3-5 days, the surface of the tofu grows uniformly fine villi, that is, has been emulsified mature;

e, according to the following weight parts of the preparation of cooking auxiliary materials Each cooking auxiliary composition is: 2 parts of yellow essence, 1 part of American ginseng, Angelica sinensis 0.5 parts, 1 part of ginger, 2 parts of garlic, 2 parts of chili peppers, the right amount of salt and sugar;

f, according to the following weight parts of the preparation of cooking auxiliary materials;

g, according to the following weight parts of the preparation of cooking auxiliaries p>

f, according to one of the following two ways of packaging:

First, by cooking, packaging: emulsified tofu with edible vegetable oil over oil, so that the surface crispy golden, fish out with the flavors of the cooking aids and water *** with the burning braised, tofu and cooking aids according to the weight ratio of the composition of the tofu: tofu 10, cooking aids, 1, add the amount of water with the tofu and the total amount of cooking aids the same amount of water boiling After drying sprinkled with minced green onions, to cook the vegetarian oil seal, vacuum packaging that is;

Second, the tofu and cooking aids sub-packaging: emulsified tofu with edible vegetable oil oil, so that the surface is crispy golden, fishing directly after the vacuum packaging, and then according to the weight of the portion of tofu 10 copies of the proportion of cooking aids 1 copies of the tofu and cooking aids prepared sub-packaging that is.

Question 2: the practice of woolen tofu Huizhou woolen tofu: material woolen tofu that is moldy tofu, Anhui is a local specialty flavor dishes. After deep-frying the hairy tofu golden fragrance, fried dipping sauce into fresh spicy sweet. Dipping into the mouth, hairy tofu outside the crispy inside tender, sauce mouth and tongue, so there is "eat the hairy tofu, hit your mouth are not spit" said. Main Ingredients tofu auxiliary minced pork minced asparagus Seasonings salt, MSG, chili sauce, sugar, wine, soy sauce, scallions, garlic, starch, salad oil Method 1. tofu deep-fried in a frying pan into a golden brown color plate. 2. 2. Heat the oil in a pan and fry the pork, asparagus, scallion, garlic and chili sauce in the oil. Season with seasoning and pour a little gravy into a thin sauce, put it into a bowl and serve with the tofu for dipping. Note: When making the dipping sauce, pay attention to the ratio and amount of ingredients. The MSG is less for freshness and more for sweetness; the garlic and chili sauce can be added or subtracted according to taste.

Question three: the practice of hairy tofu! Huizhou traditional snacks: hairy tofu

hairy tofu is a unique flavor snack in Shexian, it is the first *** tender dried water tofu, cut into tiny rectangles, sprinkle salt and put into the greenhouse for three or five days, when it grows long fluffy hairs, can be eaten. Most of the hairy tofu is fried to eat, eat while sipping on a few mouthfuls of white wine, that is really memorable. Of course, there are also hairy tofu soup eating method.

Taste Mao tofu, pay attention to the environment and interest, with a sound "Mao tofu Oh -, Mao tofu Oh -" shouts, selling Mao tofu will pick a picture of the stretcher! In front of the stretcher is a fireplace with a pan for frying the tofu, and behind the stretcher are a few sticks of dry wood and a plate of snow-white tofu. You raise your hand, he put the stretcher down, you and your friends sit down around the stretcher, the pot of sesame oil is simmering in the aroma of the woolen tofu into the pot, only to hear the "sila" sound, the woolen tofu flavor also came to the surface, when you use bamboo chopsticks to pick up a piece of into the mouth, fresh and not greasy, full of flavor, you taste one side, one side of the friends with the Talking about the past and present, that kind of cozy, that kind of pleasure, really can not be expressed in words, it is really a great joy of life, no wonder some people say: "daily snacks Mao Tofu, not to be long as Huizhou people".

In the early 40s, I was studying in Shanghai Wanzhu Primary School (now Shanghai Experimental Primary School). One night, my father told a story that made people laugh: a Huizhou hometown, then in Shanghai to do a small business of woolen bean curd, whenever the woolen bean curd burden to the concession to sell, often by the red head of the three (the Indian police employed in the concession) to drive out of the concession, because the woolen bean curd appearance of woolen bushes, very unsightly, it looks really unhygienic, so they are not allowed to sell in the concession. Huizhou townspeople had to pick the hairy tofu burden out of the Concession, set up to the Concession across the street in Shanghai Old Town. Not long after, these red-headed Ah San and three or two sneak out of the Concession, to the Mao tofu stalls eat up.

There are a lot of rumors about Mao Tofu. According to legend, at the end of the Yuan Dynasty, Zhu Yuanzhang was so poor and desperate that he begged his way to Huizhou, where he settled down in a broken water mill in a small mountain village. One day, he begged a bowl of bean curd, left some on the stone mill on the wooden bucket, did not expect a few days after the bean curd full of white hair, he did not want to throw away. Just a few days the sky is not beautiful, heavy rain fell non-stop, hungry Zhu Yuanzhang, both can not go out to beg, but also no drop can be filled with hunger, had to find a little bit of sesame oil poured into the pot, the long white hairs of the tofu fry a fried to solve the pain of hunger. I did not expect this white hair tofu in the pot, "Zira" a sound, followed by the aroma, golden golden. He put a piece into his mouth, ah! I can not imagine that this hairy tofu, there are such delicious, delicious, accompanied by him through this hungry hours. So "Huizhou hairy tofu" has become a rescue food snacks. There is such a story, in 1938, the New Fourth Army in Huizhou rest, Comrade Chen Yi busy, like in the street Mao tofu stretcher before, with a few old folks around a stove, *** Pin Mao tofu, the narrative of the party group camaraderie, propaganda anti-Japanese salvation, when the spirit of the high, the old folks always with the Chen Laotong face up and laughed, Chen Laotong operated a mouthful of Chuan accent, pointing to the frying pan, said: "Put more spicy yo! "

Now the hairy tofu has become a traditional flavor snack unique to Huizhou, attracting the attention of gourmets. There are two main ways to eat:

1, the traditional way of eating: today, Huizhou all over the city and countryside of the woolen tofu stretcher, one end of the dry firewood, stoves, pans, one end of the fragrant oil, spicy fire, woolen tofu, chopsticks, glasses ...... everything, pick to the street, downtown, stalls set up now frying now selling now eat. With the "ta, of the ta! Ta, the ta!" Crisp rhythmic sound of the bamboo board strikes, attract customers to taste and quench their appetites, there are three or five friends sitting around the stall, in the face of the hot, fragrant, golden yellow tofu, a hand end of the emblem of wine, a hand holding bamboo chopsticks, and some want to part of the spices (in the hot tofu knocked a few eggs on the blend), put on the onion and hot sauce, eat while chatting about the ancient and the modern world, talk about friendship, but also talk about business.

2, the modern way of eating: first of all, the hairy tofu under the hot oil pan frying, a few moments of both sides of the golden yellow that is lifted into the plate, poured into the almost the same time to fry a good three ding paste (with diced meat, mushrooms, asparagus, diced stir-fried over high heat, and add starch and), sprinkled with green onion pepper, you can be served to eat the feast. Can also be used to fry both sides of the yellow tofu, into the bamboo shoots, green vegetables, made of a clear soup of tofu, without MSG, the flavor is still delicious, is a feast unique to Huizhou famous soup.... >>

Question 4: How to make tofu Main Ingredients Tofu Auxiliary Ingredients Minced pork Minced asparagus Seasonings Salt Flavor Flavor Sauce Hot Pepper Sauce Sugar Wine Soy Sauce Scallion Garlic Starch Salad Oil Preparation Procedure 1: Tofu deep-fried in a frying pan to a golden brown color. 2. 2. pan on the heat of the oil, leaving the bottom oil under the minced pork, asparagus, scallion, garlic, chili sauce stir-fried, seasoned with seasoning, pour a little gravy into thin sauce, into a bowl, with the hairy tofu on the table for dipping. Note: When making the dipping sauce, pay attention to the ratio and amount of ingredients. The MSG is less for freshness and more for sweetness; the garlic and chili sauce can be added or subtracted according to taste.

Question 5: the way to make woolen tofu, how to make woolen tofu How to do the main ingredients pot roasted tofu 6000g auxiliary salt 400g chili powder 350g five spice powder 350g

Step

Anhui South woolen tofu practice steps 11.

Anhui South woolen tofu practice step 22. cut into 3cm square small pieces in the sun to dry 2-3 days, off the water.

South Anhui woolen tofu practice step 33. sunny tofu with dumpling leaves layer by layer yard neatly, placed in a large cardboard box for mold. This process takes 15-20 days, depending on the room temperature at the time, open the lid of the cardboard box to observe, grow red mold fermentation is successful.

Anhui woolen tofu practice step 44. This is the growth of red mold tofu.

South Anhui gross tofu practice step 55. this time you can fry salt. This time, I bought 12 pounds of tofu, salt is 400g, five spice powder and chili powder is 350g, medium heat fried salt, then add five spice powder and chili powder.

Anhui South woolen tofu practice step 66. mix the three kinds of mix well, and let it cool.

Anhui South woolen tofu practice step 77. each side of the tofu should be thickly coated with powder.

Step 88 of the South Anhui Mao Tofu recipe. Put it into a clean bucket and wait patiently for about 20 days.

Anhui South woolen tofu practice step 99. 20 days later and then add put cool boiled water, the water surface must be more than the tofu.

Anhui South woolen tofu practice steps 1010. wait another 15-20 days can eat. Eat when dripping sesame oil sprinkled with sesame seeds, with rice porridge, fantastic. Tips

The whole process of making the ground is very long, exactly how much each step is based on the temperature at the time to decide.

Question 6: How do you ferment tofu to become soybean curd Tofu milk production process Overview: Tofu milk (Soycheese), also known as curd, is one of China's famous specialty fermented foods, which has been produced for thousands of years. It has been produced for thousands of years, with different characteristics in different places. It is a kind of food with fresh taste, unique flavor and rich nutrition, mainly made from soybeans, after soaking, grinding, making blanks, cultivating fungus, pickling embryo, dosing, and fermenting in an altar. First, the fermentation type of curd According to the production process, there are four fermentation types of curd: ① pickled curd ② hair mold curd ③ root mold curd ④ bacterial curd. 1, pickled curd: tofu billet boiled with water, salt pickling, altar with auxiliary materials, fermentation into curd. The characteristics of this processing method: tofu blank without fermentation (no pre-fermentation) directly installed altar, post-fermentation, relying on auxiliary materials brought into the microorganisms and ripening. The disadvantage is that the protease is not enough, the late fermentation time is long, low amino acid content, color and flavor is not good, such as four Tang field curd, Hunan Zili no mold curd. 2, moldy curd: tofu billet to cultivate mold, called pre-fermentation, so that the white mycelium grows all over the surface of the tofu billet, the formation of a tough film, the accumulation of protease, for curing altar to create the conditions for the late fermentation. The growth of mold requires low temperature, its optimal growth temperature of about 16 ℃, generally only in the winter under the conditions of lower temperatures to produce moldy curd. The traditional process of using the air in the Trichoderma, natural inoculation, need to be cultivated for about 10-15 days (suitable for family workshop production). Can also cultivate pure species of Trichoderma, artificial inoculation, 15-20 ℃ under the cultivation of 2-3 days can be. 3, root mold type curd: the use of high-temperature-resistant rhizobium, pure bacteria culture, artificial inoculation, in the summer high-temperature season can also produce curd, but rhizobium filaments sparse vegetables, light gray, protease and peptidase activity is low, the production of curd, its shape, color, flavor and physicochemical quality is not as good as the hairy mold curd. Combined with the above advantages and disadvantages, after experimentation, the use of mixed strains of bacteria brewing curd milk, not only can increase its flavor. It can also reduce the amount of white wine in the auxiliary materials, reduce costs and improve economic efficiency, the proportion of mold and Huagan mold 7:3 is the best. Second, strain culture methods 1, test tube slant inoculation medium: caramel 15g peptone 1.5g agar 2g water 100ml PH6 can also be used potato medium: the potato will be washed to listen to the net, peeled, weighed 20g cut into small thin slices, add water and boil for 15-20 minutes, gauze filtration, take the filtration juice to slag, add water to supplement to 100ml, add Agar 2g, add glucose 2g after boiling and mix well, split the test tube (loading for 1/5 of the test tube) plugged with cotton plugs, wrapped and sterilized, set into a slant, inoculated with Trichoderma (or root mold) 15-20 ℃ (root mold 28-30 ℃) culture for about 3 days, that is, for the test-tube strains. 2, triangular bottle strain medium: bran 100g peptone 1g water 100ml, peptone dissolved in water, and then mixed with bran, loaded into a triangular bottle, 500ml triangular bottle containing 50g of culture material, plugged with cotton plugs, sterilized and shaken while hot, cooled access to a small piece of test-tube strains, 25-28 ℃ culture, 2-3 days after the full-grown mycelium has a good culture. 3 days after the full-grown mycelium with a large number of spores standby. The equipment used: autoclave sterilization pot wall temperature incubator ultra-clean bench... Sterilization conditions: autoclave sterilizer, 0.1Mpa sterilization 45-60 minutes Three, curd brewing process Tofu blank production → pre-fermentation → late fermentation → altar (or bottling) → finished Tofu blank production: the production of good tofu blanks is to improve the quality of the foundation of the curd, tofu blanks made of the same as the ordinary for the bean curd, just point of the brine to be a little bit older, the time of the press a little bit longer, the blanks of tofu with a little lower water content. The production of tofu blank is divided into: soaking soybeans, grinding pulp, filtering residue, point pulp, squatting brain, pressing and molding, cutting blocks and other processes. (A) soybean soaking: soaking water temperature, time, water quality will affect the quality of soaking beans. Soaking water temperature should be below 25 ℃, the temperature is too high, so that the soaking water is easy to become acidic, the extraction of soybean protein is not favorable, high temperatures in summer, we must change the water several times to reduce the temperature. (ii) pressing and cutting: squatting brain after the tofu flower sinking, yellow pulp water clarification. Pressing to tofu billet moisture content of 65-70% is appropriate, uniform thickness, press molding cut into (4 × 4 × 1.6) small blocks. Pre-fermentation: pre-fermentation is a moldy process, that is, tofu billet cultivation of mold or root mold process, the result of fermentation is to make the tofu billet full of mycelium, the formation of soft, fine and tough film and accumulated a large number of proteases, so that in the late fermentation of the protein will be slowly hydrolyzed, in addition to the selection of good strains of fungi, but also to master the growth of the growth of the law of mold, and control of the cultivation of the temperature, humidity and time, and other conditions. (A) inoculation: the block of tofu billet has been put into the steamer frame or wooden frame bamboo ...... >>

Question 7: How to make microstate hairy tofu Cut each piece of hairy tofu into 3 small pieces. Pot on a high flame, put rapeseed oil burned to seventy percent heat, the woolen tofu into the frying into both sides of the yellow, to be wrinkled skin, add minced green onion, minced ginger, monosodium glutamate, sugar, salt, broth, soy sauce, braised two minutes, upside down a few times, the pan into the plate that is complete! If where not clear can continue to follow up!

Question 8: how to make good sauce for hairy tofu Raw materials and recipes:

5kg of soybeans, 250g of chili oil, 1kg of tea oil, 150g of sesame oil, 500g of soy sauce, 15kg of brine, 100g of coarse salt, 300g of cooked gypsum

The production process:

(1) tofu

soybean soaked with water, soaked well, after washing with clean water, replaced with water. After washing with water, into the water 20 ~ 25kg, grinding into a thin paste with a stone mill, and then add the same amount of warm water and thin paste, mix well, into a cloth bag, and then force the pulp squeeze, and then in the dregs of the soybean into the boiling water mix well and then squeezed, so that continuous dregs of the soybean is not stained, soybean milk has been squeezed when the end of the bubble skimmed off the foam, will be the pulp into the pot with a high fire boil, poured into the tank, add gypsum juice, plus the side of the stick to stir, stirring about 15 ~ 20 turns, can drip a little bit of the After 20 turns, a little water can be dripped on, such as mixing with the pulp, indicating that the gypsum juice is not enough to add some gypsum juice and then stir. If the water is not mixed with the pulp, it will become tofu brain after about 20min. Tofu brain scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.

Question 9: Mao tofu practice, fermentation methods, not how to cook Szechuan tofu milk can also increase the ingredients according to their own tastes, but more ingredients are not delicious Main ingredients: lettuce leaves, five spice powder, salt, chili powder, monosodium glutamate (MSG), white wine, Mao tofu practice by o Wang Xiaobao o2015-01-30 Favorites 57 Comments 2

Pan-fried Mao tofu in southern breast milk juice Pan-fried Mao tofu in southern breast milk juice Tofu "hairy tofu" is a traditional dish around the city of Huangshan, it is through the artificial fermentation method, so that the surface of the tofu grows a layer of ... Main Ingredients: Tofu Practiceby UNIC 2014-04-29Favorite 133 Comments3

Deep-fried Tofu Deep-fried Tofu Main Ingredients: Tofu Practice

Tofu "Tofu" is a traditional dish of the Han Chinese in the Huizhou area (Huangshan City, Anhui Province, today), which is made by artificial fermentation, so that the soybeans ... Ingredients: 10 pieces of bean curd, minced green onion, minced ginger, soy sauce, salt, sugar, monosodium glutamate, broth, canola oil

Stinky Tofu Coronation Soup Stinky Tofu Coronation Soup Typical Yunnan dish, really good. Main ingredients: Chrysanthemum coronarium, stinky tofu (hairy tofu), oil, ginger, dried chili peppers, broth

Question 10: How to make hairy tofu is delicious 1. The choice of pot roasted tofu, which is also known as the old tofu, it is easier to mold.

2. Cut into small pieces of 3cm square in the sun for 2-3 days to remove water.

3. Sunny tofu with dumpling leaves layer by layer yard neatly, placed in a large cardboard box for mold. This process takes 15-20 days, depending on the room temperature at the time, open the lid of the cardboard box to observe, grow red mold fermentation is successful.

4. This is the growth of red mold tofu.

5. This is the time to fry salt. This time I bought 12 pounds of tofu, salt is 400g, five spice powder and chili powder is 350g, medium heat fried salt, then add five spice powder and chili powder.

6. Mix the three kinds of mix and let it cool.

7. Thickly coat each side of the tofu with the powder.

8. Put it in a clean bucket and wait patiently for about 20 days.

9. After 20 days add cool boiled water, the water surface must be over the tofu.

10. Wait for another 15-20 days and you can eat it. Eat when dripping sesame oil sprinkled with sesame seeds, with rice porridge, fantastic.